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Ingredients
- 2 x 250g chicken legs, seasoned
- 3 Tbsp Sichuan peppercorn oil
- 125g or 2 nests of wholewheat noodles, cooked (follow the instructions on the packet)
- 5 dried chillies, crushed
- A handful of coriander, chopped
- Roasted peanuts, crushed
Sauce Mix:
- 4 Tbsp Lee Kum Kee Premium Light Soy Sauce
- ½ TbspLee Kum Kee Pure Sesame Oil
- 2 Tbsp Lee Kum Kee Seasoned Rice Vinegar
- ½ lemon, juice and grated zest
- 1 red onion, sliced
- 2 cloves of garlic, chopped
Method
Step 1: Season the chicken with salt overnight or 30 minutes before cooking
Step 2: Boil water in a sauce pan over a high heat. Once boiling, add a pinch of salt followed by the chicken legs, ensuring the water covers the chicken. Put the lid on and let it simmer for 30-40 minutes until they are cooked thoroughly. (Tip: you can use a meat thermometer to check the internaltemperature. Aim for 77-79°C, so it is completely off the bone).
Step 3: Remove the chicken legs from the pot and pat them dry with kitchen towels. Set aside to cool before shredding with two forks or your fingers.
Step 4: Add Sichuan peppercorn oil in a pan over a medium heat. Add the crushed dry chillies along with the seeds and keep stirring for 3-5 minutes before removing from heat
Step 5: Combine the ingredients in the sauce mix and the fried chillies in a mixing bowl.
Step 6: Add the shredded chicken into the mixing bowl and give it a good toss.
Step 7: Cook the noodles as per pack instructions.
Step 8: Place the noodles on a plate, followed by the shredded chicken. Garnish with coriander, sprinkle with crushed peanuts